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Modern Zi Char Cuisine With Flavours At Zhongshan Park

Bringing flavours to the table, Executive Chef Melvin Lim and his team marries local cuisine with innovative Western cooking styles and ingredients to take on the classic Zi Char (Tze Char 煮炒) fare and features a melting pot of different cooking styles with influences from a kaleidoscope of cultures – Chinese, Malay and the Indian.New features of the rejuvenated Flavours’ a la carte menu will see an increase “Twist of Flavours” section with new local dishes such as the Slow-cooked Pork Cheek ($29.90), Assam Sambal Octopus ($28.90 and Balsamic Caramelized Lamb Rack with Dried Chilli “Kung Po Style” ($38.90). Favourite mainstays include the Baked Miso Cod ($30.90), Deep-fried Otak Chips ($19.90) and Slow-braised Duck Leg Confit ($29.90) are still be available on the menu.

Chef Melvin’s reinterpretation of local Zi Char dishes is introduced as “Flavours Wok Series” a brand new section to the a la carte menu. Diners can select from the range of poultry and meat; seafood and vegetables; and including the various sauces which are used in the preparation of the dishes of your choice.

Flavours’s Express Lunch Set

Catering for the executives in the neighbourhood, a fuss-free weekday lunch set is available daily (Monday – Friday, 12pm to 2pm) at $22++ per head, include one main from the three different wok-fried items, complemented with unlimited servings of homemade soup and desserts with one drink.

Flavours Superstar Zichar Semi-Buffet Dinner

For those looking for a quiet dine-out in the evenings, do not miss the newly launched Flavours Superstar Zichar Semi-buffet featuring three signature items from the “Twist of Flavours” section together with a choice of vegetable dish, one rice or noodle dish, and two choices of meat or poultry (beef, pork or chicken) as well as two choices of seafood (fish or prawn) cooked in a sauce customised to your taste. Choose from the types of sauces such as red wine honey ginger glaze, chilli bean paste, black bean and pepper, or the special sauce created by Chef Melvin – Flavour’s Signature Sauce using fermented black garlic and other condiments.

The semi-buffet line for the weekdays (Sunday to Thursday, 6pm to 10pm) features an Ice Crustacean bar, salad station, DIY Kueh Pie Tee station and assortment of dim sum. On weekends (Friday and Saturday, 6pm to 10pm), in addition to the spread include hot mains such as the Braised Beef Cheek Rendang, Duck Confit with Thai chilli sauce and Ayam Panggang (grilled chicken with spices) and a carving station serving the all-time favourite Beer Marinated Roasted Suckling Pig.

The weekend “Flavours of Asia” High Tea Buffet formerly named as “Afternoon with Bibik” features the much loved Ah Hood Burger DIY Station where you can put your creativity to test by filling the fluffy steamed bun with a variety of fillings such as Beef Cheek Rendang (spicy beef cheek), Braised Pork Belly with Mei Chai (Chinese preserved vegetables), Assam Duck Curry with Thai Basil, Chicken Floss, Otak Otak (spiced fish cake) and Sausage Cotechino, alongside a spread of scrumptious dishes with local and western fusion theme.

The sandwich station is a new addition in the high tea buffet. Bread lovers can look forward to a selection of bread, spreads, condiments and a variety of fillings like Curry Egg Mayonnaise, homemade Tuna with Chilli and Dried Shrimp Chilli. Available on Saturday and Sunday (2pm to 5pm), the buffet include free flow of hand-pulled Teh Tarik as well as delightful local beverages such as Bandung and Soy Milk.

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